Cornbread Cake

There’s something special about freshly baked cornbread warm out of the oven. This cornbread cake is sweet, moist, and you can top it with a creamy frosting.

This delicious cornbread cake is perfect for dessert. It uses basic ingredients and is super easy to make. 

Ingredients You’ll Need

• yellow cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt
• granulated sugar
• unsalted butter
• eggs
• buttermilk
• pure vanilla extract
• honey

How to Make Cornbread Cake

• Preheat the oven to 350°F and line two 8-inch cake pans with parchment. Lightly oil the parchment with cooking spray.
• Add the cornmeal to a small saute pan and place over medium heat. Toast the cornmeal, stirring it constantly for about 1 – 2 minutes, or just until it begins to develop a warm nutty corn aroma. 
• Transfer the cornmeal into a large bowl and let it cool for about 5 minutes.
• After the cornmeal has cooled, add the flour, baking powder, baking soda, and salt. Whisk everything together until blended and then set aside. 
• To the bowl of a standing mixer fitted with a paddle attachment, cream the butter for one to two minutes until fluffy. Add the sugar and continue to cream for about three minutes until the mixture is fluffy.  
• Add the eggs one at a time, beating well before adding the next egg. 
• Add the vanilla and the honey, and continue to mix until blended.
• Next, alternate the dry ingredients with the buttermilk, beginning with about ⅓ of the dry ingredients. Mix until blended and then add  half of the buttermilk. Mix until blended and repeat the process ending with the last of the dry ingredients. Mix just until combined. Avoid overmixing.  
• Pour the batter as evenly as possible between the two prepared cake pans. Bake for about 32 to 34 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes rest in the pans for 10 minutes before turning out to completely cool. Slice and serve! 

Tips & Tricks

• For excellent results, use a medium grind cornmeal. The cake will bake up with a wonderful texture. 
• Let the refrigerated ingredients come to room temperature. Remove the butter, eggs, and buttermilk from the fridge 30 minutes to an hour before starting the batter. 
• This recipe makes a 2-layer cake. You can use both or freeze one layer to use later. 

How Long Does Cornbread Cake Last?

Cornbread cake that’s covered in an airtight container will last for up to two days at room temperature or for up to a week in the fridge. It can also be stored in the freezer for two to three months. 

How To Store Cornbread? 

Let the cornbread cool to room temperature and place it in an airtight container or tightly wrap it with plastic wrap or foil. Store at room temperature away from sources of heat or direct sunlight for up to two days or in the fridge for up to a week. 

How To Reheat Cornbread

Unfrosted cornbread is best reheated in a 350°F oven. Place it on a tray and heat for 10-15 minutes until warm throughout. You can also reheat cornbread in a microwave oven or on the stovetop in a skillet. 

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Cornbread Cake Recipe

There’s something special about freshly baked cornbread warm out of the oven. This cornbread cake is sweet, moist, and can be topped with a creamy frosting.

Prep Time 15 minutes

Cook Time 30 minutes

Servings 16 servings

Ingredients

• ½ cup yellow cornmeal
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups granulated sugar
• 1 cup unsalted butter room temperature
• 3 eggs room temperature
• 1 ½ cups buttermilk room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons honey

Instructions

• Preheat the oven to 350°F and line two 8-inch cake pans with parchment. Lightly oil the parchment with cooking spray.
• Add the cornmeal to a small saute pan and place over medium heat. Toast the cornmeal, stirring it constantly for about 1 – 2 minutes, or just until it begins to develop a warm nutty corn aroma.
• Transfer the cornmeal into a large bowl and let it cool for about 5 minutes.
• After the cornmeal has cooled, add the flour, baking powder, baking soda, and salt. Whisk everything together until blended and then set aside.
• To the bowl of a standing mixer fitted with a paddle attachment, cream the butter for one to two minutes until fluffy. Add the sugar and continue to cream for about three minutes until the mixture is fluffy.
• Add the eggs one at a time, beating well before adding the next egg.
• Add the vanilla and the honey, and continue to mix until blended.
• Next, alternate the dry ingredients with the buttermilk, beginning with about ⅓ of the dry ingredients. Mix until blended and then add half of the buttermilk. Mix until blended and repeat the process ending with the last of the dry ingredients. Mix just until combined. Avoid overmixing.
• Pour the batter as evenly as possible between the two prepared cake pans. Bake for about 32 to 34 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes rest in the pans for 10 minutes before turning out to completely cool. Slice and serve!